While reading about the fun history or Mardi Gras, I came across this recipe. I’ve thought of sharing this as its true that some of us would hardly think that cooking with beer can qualify as gourmet. Not when you have tried this yourself, as well. This serves 4.
• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer
1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with paper towels.
3. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
4. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
5. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
6. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on, or directly under, the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
7. Remove from grill and let rest for 10 minutes before carving.
Recipe source : American Feast’s Sustainable Food Blog
When we talk about Mardi Gras it is constant that we mean life and fun in Louisiana. It’s all about fun and nothing exemplifies this attitude better than the Mardi Gras! This festival is known worldwide for its lavish party in New Orleans.
Grilled foods stays true to the spirit of Mardi Gras. It denotes abundance of great food and the convenience of old-fashioned grilling that brings a festive atmosphere.
The Mardi Grass grilled food spirit celebrates authentic Cajun specialties such as Crawfish Etouffee, Chicken & Sausage Jambalaya, Crab Boulettes, and Seafood Courtbouillon. If you want to sample other specialties like Seafood Gumbo, Crab Bisque, Blackened Catfish, and Stuffed Flounder loaded with Crabmeat, there’s only one place to go, the Sea Orleans!
We know who Emeril is, and every word that comes out of his mouth regarding cooking is surely a hit. Here’s what he has
to say about grilling:
“No matter what season you’re in, for any season, and whatever grilling tool you’re using, grilling should be fun be it outdoors or indoors.” If you agree with me, some or most of us consider grilling outdoors a lot much better than grilling indoors. Perhaps we’re thinking of the inconvenience as the smoke fills the whole house, the charcoal mess and all that. But Emeril’s right, perhaps it’s high time that we consider grilling as something to be treated a great adventure be it inside or outside the house.
Emeril’s second tip is to grill like you’re using a stove: “Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low… and you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. And invest in a meat thermometer — they’re cheap.”
Here’s a full video coverage of Emeril on the grill.
If you don’t have a grill pan yet and still using your old skillets for pancakes, aren’t you going to give yourself a break? Own a grill pan now. If you get one, you will be amazed how the designed ridges have to do with your cooking and your meals. You may find it a bit difficult to clean but cleaning up is always a part of healthy cooking, take note, and I guess it’s only constant that to love cooking, cleaning up is constant.
You can have fun with your grill pan from the simplest egg meals and grilled vegetables to puffy pancakes and hot spicy romantic recipes!
Maybe I’m speaking by experience since I have a round and rectangular grill pan that allowed me to do just about everything that comes out of my mind.
What’s a better thing than showing someone that you love them enough to prepare deliciously healthy foods? Yes using grill pans is healthy because you get all the fat and oil pooling on the ridges so no need for them to go along your food.
One of the my favorite fish to grill is tilapia. I love the white flavorful meat still oozy hot for dinner. But I never thought tilapia would flake so easily and would fall off the grates, that’s often the problem with this fish. If I only had one entire tilapia fish that keeps falling off the grates as it cooks, I wonder what would happen to the fish the moment I serve it. 🙂 Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking – that’s what I know!
Now that we know that tilapia can be delicate when grilled, it’s just ideal to always brush a little oil (sesame oil is best) around it before putting on the grill, or grease the grill properly to prevent the flesh from sticking into the grates.
I also have began putting my tilapia in a foil before grilling. This way, you’re 100% sure the fish will come out whole and will be served intact.
Have you heard of grilled alligator?
It’s just one of the most unusual grilled recipe for Christmas. One girl from New Orleans shared her family’s menu – grilled alligator, sauteed shrimp and mushrooms and salad. Here’s more – salad, raw oysters with cocktail sauce, grilled scallops and her own dish – creamy-less broccoli. Sounds different?
Another story is the 12 days BBQ celebration. Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach their their secrets. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.
Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. High-carbon stainless steel blade with an edge to prevent food from sticking and meets both requirements of affordability and reliability.
So even if you’ve stretched your shopping till the last minute that you don’t have time for elaborated cooking, hit the grill and make any special menu for the Christmas celebration.
It’s tradition everywhere that holiday meals should always come extra special. So you set the dinner banquet table with all the tray of fruits, vases of flowers and little candles to dazzle up the whole scene. Others simply don’t care for the standard dishes that are usually on the holiday dining table. If this rings true for you, then maybe you should consider trying something new out of the olden tradition – throw a holiday grilling party!
Grilling the usual chicken or turkey can top your list, but why not consider grilling out a nice piece of pork or beef instead? You’re throwing a grilling party so you want your guests to enjoy the outdoors too. Aside from the same chicken breasts on the grill, a nice beef or pork tenderloin is another favorite everyone will enjoy. Don’t forget the holiday herbs and spices, of course. Have thyme and rosemary ready so you’re sure they stay in tune with your theme.
Even if it’s a chilly night, you can still have a good time with it. It’s your party so you can create your own style to make it fun. Tell your guests you’re taking it outside so they should be ready with the right gear. Remind everyone to bring coats, scarves and mittens, and you can always invite them to stand around the grill to keep warm.
Sounds impossible? It’s not! It only takes courage to believe you can do it and let everyone know there is no limit when it comes to grilling:-)
Grilling fish is one of the best and healthiest way to cook fish. Aside from these, grilling usually takes ony a few minutes of your time, making it the best and easy to prepare grilled meal for your visitor. Although charcoal grilling is also the most fun methods of grilling, using gas grills I should say is easier. Try the following proven steps for a more successful grilled fish.
Step 1: Clean your grate.
A clean grill is the beginning of a deliciously-flavored fish. Remove debris from previous dinner to avoid the new fish to stick on the grate. To make the grill grates glossy and non-stick, dip about two folded paper towels in olive oil, use a tong to grasp it and rub the grill grates.
Step 2: Get an aluminum foil and cover it to the gas grill.
Set the fire to high heat and wait for about 10 to 15 minutes to thoroughly burn off the debris. When this process is done, remove the foil.
Step 4: Grill the fish.
Before putting your fish on the grill, season it with salt. To add more flavor and keep the fish moist, you can brush each sides olive oil (or any vegetable oil) or with melted butter or some fresh lemon juice while you are grilling. Remember to check your fish from time to time because using butter can burn the fish easily.
Step 5: Arrange the fish diagonally on the grate, with skin side down across the grate to create that famous grill marks.
To grill a thinner and flakier fish, use a grill basket or wrap it with aluminum foil with olive oil, wine or lemon juice. This is to avoid the fish from falling apart and to keep the moisture during cooking and flipping.
Step 6: Adjust the temperature of the grill down to low.
This is to prevent it from cooking too fast. Close the lid while cooking. Cooking will approximately take about 10 minutes for every inch of thickness of the fish. It is advisable to check your fish from time to time.
Step 7: Check if the skin of the fish has become seared and crisp.
Lift the edge of the fish using a turner, spatula or tong to see if it easily moves from the grates. Do not move the fish when you see it is not yet done for it could easily break up. If the skin is already seared, flip your fish over.
Step 8: Remove it from the grill.
When both sides are seared and fish flakes easily when a fork is inserted, then it is done. Remove the fish from the grill and you can now serve it to your hungry guests!
There are thousands of marinade recipes, but how come not all of them renders wonderfully marinated meat or fish? Have you ever asked yourself why other people get very tasty grilled foods? Have you ever wondered if you too could do the same?
Try these secrets.
Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.
When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.
Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry so definitely great for your turkey, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.
After your savory grilled dish, think of a wonderful side dish for a more gratifying dinner.
Not only are the following fishes make fantastic meat, but they render one of the most delicious grilled fish meals one can ever imagine. Apart from being easy and fast to prepare, grilling the following fish can literally get fish off the grill in a matter of minutes. As soon as you get home, pick up a couple of fillets and lemon, heat up your grill pan, and make a fantastic after work meal.
Wahoo has a white delicate flesh that is highly regarded by many gourmets. The flanks can then be cut into steaks which will make delicious grilled, fried or smoked fish.
This fish which is also known as dorado or dolphin fish is popular in many restaurants, well-liked by gourmets for they make one of the most delicious grilled and smoked fish.
Cooks have their own favorite masterpiece for cooking rockfish. Frying whole fillets of school sized fish or steaks of larger fish are exceptionally delicious. Striped bass, or strippers are versatile. They can be grilled, broiled, poached, fried and smoked. They make wonderful fish cakes too.
Black Sea Bass
The firm white meat of this fish is regarded as a flavorful fish. They are easily skinned and filleted and comes out superb when fried, grilled, baked or broiled. This fish is always best when fresh as the fish do not freeze well.
Grouper is a high-value specie that is commercially in demand. Groupers are not chilled and are usually sold alive in the markets. They are described as lean, white flesh fish with a mild unique taste and texture that can be cooked in many different ways. Grouper is great when fried or grilled, and is excellent to use in soups.
You deserve that fantastic fish BBQ!